Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Based off of the delicious flavors in Moroccan and Spanish cooking. Tastes great served over pearl couscous.

Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 20 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.

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  • Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.

  • Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.

Cook's Note:

White wine can be substituted for the vermouth.

Nutrition Facts

223 calories; protein 19.3g; carbohydrates 11.7g; fat 10.9g; cholesterol 46.1mg; sodium 1556.6mg. Full Nutrition
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